Tarragon Chicken Salad Ii - cooking recipe

Ingredients
    1 pound skinless, boneless chicken breast halves
    1 1/2 cups chopped celery
    1 1/2 teaspoons chopped fresh tarragon
    1 cup chopped fresh parsley
    1 1/2 cups mayonnaise
    1 cup raisins
    1 cup diced red onion
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
    Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
    In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

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